鹿肉的营养特性与生产概况
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- 英文论文题名：Nutritional properties and production situation of venison
- 论文作者：林伟欣 ; 鞠贵春 ; 张爱武
- 英文论文作者：Lin Weixin ; Zhang Aiwu ; Chinese Medince Materials College of Jilin Agricultural University
- 年：2016
- 作者机构：吉林农业大学中药材学院;
- 论文关键词：鹿肉 ; 营养特性 ; 生产 ; 加工
- 英文论文关键词：venison ; nutritional properties ; production ; process
- 会议召开时间：2016-06-01
- 会议录名称：“十二五” 鹿科学研究进展
- 语种：中文
- 分类号：TS251.5
- 学会代码：ZXMY
- 学会名称：中国畜牧业协会
- 页数：8
- 文件大小：428k
- 原文格式：O
摘要
本文综述了鹿肉的营养价值及其发展历史,重点阐述鹿肉生产和加工的国内外研究现状,我国鹿肉食用历史及各国鹿肉生产模式,以期为我国鹿肉生产与深加工的发展提供一定的参考。
Venison's nutritional value and development history was summarized,research development of venison's production and processing was especially focused on.The history of the venison in our country and venison's production mode of all over the world were described.Hope to provide certain reference for the development of the venison production and further processing
Venison's nutritional value and development history was summarized,research development of venison's production and processing was especially focused on.The history of the venison in our country and venison's production mode of all over the world were described.Hope to provide certain reference for the development of the venison production and further processing
引文
[1]缪卓然.东北梅花鹿肉的化学成分及营养价值[J].特产科学实验,1986(03):1-2.
[2]陈晓燕,张敏.高蛋白营养型鹿肉精粉的研制[J].食品科技,2003(4):28-30.
[3]董万超.鹿肉的营养成分[J].特种经济动植物,1999(4):11.
[4]高贵,张作明,韩四平,等.鹿肉酶水解液中游离氨基酸的高效液相色谱分析[J].中国生化药物杂志.2005,26(1):32-33.
[5]张宝香.鹿肉的研究与开发利用概况[z].吉林省第五届科学技术学术年会(下册),2008.
[6]单永红,刘炳成.精氨酸——一种多功能的生化药物[J].中国生化药物志,2001,22(5):265-266.
[7]李秋玲.梅花鹿肉营养价值及肉质评价方法研究进展[J].经济动物学报,2005(1):54-56.
[8]张秀莲.鹿肉的营养价值及初加工概况[J].特产研究.2006(04):73-74.
[9]马丽娟,金顺丹,韦旭斌,等.鹿生产与疾病学[M]长春:吉林科学技术出版社,1998.
[10]孙德水,王守本.鹿肉的利用[J].特种经济动植物,1999,4:10.
[11]张秀莲,魏海军,常忠娟.鹿肉的营养成分研究及生产概况[J].会议论文.中国农科院特产研究所.2012.774-776
[12]苏丹.老龄梅花鹿肉嫩化方法研究[D].长春:吉林大学,2012.
[13]姜媛媛,刘兆庆,王曙文.我国肉制品的生产加工与发展趋势[J].肉类工业,2004(10):40-43.
[14]张秀莲,常忠娟,李红.鹿肉四种产品的生产技术[J].特种经济动植物,2007,10(8):52-53.
[15]周亚军,刘妍菊,苏丹,等.果蔬复合鹿肉香肠工艺配方优化与特性研究[J].食品科学2011(32):288-291.
[16]陈晓燕,张敏.高蛋白营养型鹿肉精粉的研制[J].食品科技,2003,11(4):27-30.
[17]宋胜利,宋文辉,张凯.传统中式风味鹿肉干生产工艺及技术要点调控研究[J].北京农业,2011(15):30-31.
[18]Fortina M G,Nicastro G,Carminat D,et al.Lactobacillus helveticus heterogeneity in natural cheese starters;the diversity in phenotypic characteristics[J].Journal of Appllied Microbiology,1998,84(1):72-80.
[19]周亚军,王淑杰,苏丹,等.发酵鹿肉制品的加工特性研究[J].食品科学,2009(30).No.19.
[20]李华丽,何煜波.酸肉生产主发酵期发酵条件的确定[J].中国食物与营养,2005(4):40-43.
[21]王艳梅,马俪珍.发酵肉制品的研究现状[J].肉类工业,2004(6):41-42.
[22]郭锡铎.我国发酵肉制品研究进展与未来[J].肉类工业,2004(5):1-4.
[23]Jime'nez Colmenero F,Serrano A,Ayo J.Physicochemical and sensory characteristics of restructured beefsteak with addedwalnuts[J].Meat Science,2003,65:1 391-1 397.
[24]苏丹,赖雪雷,康建波,等.肉制品加工研究进展与新技术应用[J].农产品加工:创新版,2011(3):51-58.
[25]Boem Jun Lee,Deloy G Hendrick,Daren P Cornforth.Effect of sodium phytate,sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef[J].Meat Science,1998,50(3):273-283.
[26]孔晓玲,蒋德云,韦山,等.关于肌肉嫩度评价方法的比较研究[J].农业工程学报,2003,19(4):216-219.
[27]周亚军,王淑杰,闫琳娜,等.重组鹿肉制品的加工特性[J].农业工程报,2008,24(9):268-275.
[28]祁智男.新型重组鹿肉制品的重组特性研究[D].长春:吉林大学,2007.
[29]Wiklunde,Stevenson-barry J M,DuncanS J,et al.Electrical stimulation of red deer(Cervus elaphus)carcasses-effect on rate of pH-dedine,meat tenderness,colour stability and waterholding capacity[J].Meat Science,2001,59(2):211-220.
[30]Bekhitb A E D,Farouka M M,Cassidya L,et al.Effects of rigor temperature and electrical stimulation on venison quality[J].Meat Science,2007,75(4):564-574.
[31]TesanoviC D,Kalenjuk B,TesanoviC D,et al.Changes of biochemical and sensory characteristics in the musculus longissimus dorsi of the fallow deer in the early phase post-mortem and during maturation[J].African Journal of Biotechnology,2011,55(10):11 668-11 675.
[32]Quaresma M A G Trigo-rodrigues I,Alves S P,et al.Nutritional evaluation of the lipid fraction of Iberian red deer(Cervus elaphus hispanicus)tenderloin[J].Meat Science,2012,92(4):519-524.
[33]Anonymous,Anonymous,Fallow deer,Forestry Commission,UK(2011)access date:February 2011.
[34]E.Wiklund,P.Dobbie,A.Stuart,Seasonal variation in red deer(Cervus elaphus)venison(M.longissimus dorsi)drip loss,calpain activity,colour and tenderness,Meat Science,November 2010,86(3):720-727.
[35]L.C.Hoffmana,E.Wiklundb,Game and venison-meat for the modern consumer,Meat Science,September 2006,74(1):197-208.
[36]G.W.Asher,J.A.Archer,J.F.Ward,C.G.Mackintosh,The effect of prepubertal castration of red deer and wapiti-red deer crossbred stags on growth and carcass production,Livestock Science,2011,137(1-3):196-204.
[37]Kim E K,Lee S J,Jeon B T,et al.Purification and characterization of antioxidative peptides from enzymatic hydro-lysates of venison protein[J].Food Chemistry,2009,114(1):1 365-1 370.
[38]Yoshimura A M,Ooya H,Fujimura T,et al.Effects of added grain koji on the physical properties and palatability of sika deer meat product[J].Journal of The Japanese Society for Food Science and Technology;Nippon Shokuhin Kagaku Kaishi,2011,58(11):517-524.
[39]王全凯,张辉,孙振天.新西兰养鹿业考察报告[J].特种经济动植物,2001(1):10.
[40]Kim J J.Production,marketing and consumption of deer and antler in Korea[C]//The 1 st International Symposium on Antler Science and Product Technology,Banff,Canada,2002,8(3):136-140.
[41]季忠梅.鹿肉的营养价值与加工研究进展[J].肉类研究,2013,27(02):32-36.
[42]李和平.新西兰鹿肉业当今形式及其过去和未来5年的战略方针经济动物[J].特种经济动植物.2009.10.5.
[43]赵贵香.鹿产业发展战略研究及市场研究[J].中国鹿业进展,2011,58-60.
[2]陈晓燕,张敏.高蛋白营养型鹿肉精粉的研制[J].食品科技,2003(4):28-30.
[3]董万超.鹿肉的营养成分[J].特种经济动植物,1999(4):11.
[4]高贵,张作明,韩四平,等.鹿肉酶水解液中游离氨基酸的高效液相色谱分析[J].中国生化药物杂志.2005,26(1):32-33.
[5]张宝香.鹿肉的研究与开发利用概况[z].吉林省第五届科学技术学术年会(下册),2008.
[6]单永红,刘炳成.精氨酸——一种多功能的生化药物[J].中国生化药物志,2001,22(5):265-266.
[7]李秋玲.梅花鹿肉营养价值及肉质评价方法研究进展[J].经济动物学报,2005(1):54-56.
[8]张秀莲.鹿肉的营养价值及初加工概况[J].特产研究.2006(04):73-74.
[9]马丽娟,金顺丹,韦旭斌,等.鹿生产与疾病学[M]长春:吉林科学技术出版社,1998.
[10]孙德水,王守本.鹿肉的利用[J].特种经济动植物,1999,4:10.
[11]张秀莲,魏海军,常忠娟.鹿肉的营养成分研究及生产概况[J].会议论文.中国农科院特产研究所.2012.774-776
[12]苏丹.老龄梅花鹿肉嫩化方法研究[D].长春:吉林大学,2012.
[13]姜媛媛,刘兆庆,王曙文.我国肉制品的生产加工与发展趋势[J].肉类工业,2004(10):40-43.
[14]张秀莲,常忠娟,李红.鹿肉四种产品的生产技术[J].特种经济动植物,2007,10(8):52-53.
[15]周亚军,刘妍菊,苏丹,等.果蔬复合鹿肉香肠工艺配方优化与特性研究[J].食品科学2011(32):288-291.
[16]陈晓燕,张敏.高蛋白营养型鹿肉精粉的研制[J].食品科技,2003,11(4):27-30.
[17]宋胜利,宋文辉,张凯.传统中式风味鹿肉干生产工艺及技术要点调控研究[J].北京农业,2011(15):30-31.
[18]Fortina M G,Nicastro G,Carminat D,et al.Lactobacillus helveticus heterogeneity in natural cheese starters;the diversity in phenotypic characteristics[J].Journal of Appllied Microbiology,1998,84(1):72-80.
[19]周亚军,王淑杰,苏丹,等.发酵鹿肉制品的加工特性研究[J].食品科学,2009(30).No.19.
[20]李华丽,何煜波.酸肉生产主发酵期发酵条件的确定[J].中国食物与营养,2005(4):40-43.
[21]王艳梅,马俪珍.发酵肉制品的研究现状[J].肉类工业,2004(6):41-42.
[22]郭锡铎.我国发酵肉制品研究进展与未来[J].肉类工业,2004(5):1-4.
[23]Jime'nez Colmenero F,Serrano A,Ayo J.Physicochemical and sensory characteristics of restructured beefsteak with addedwalnuts[J].Meat Science,2003,65:1 391-1 397.
[24]苏丹,赖雪雷,康建波,等.肉制品加工研究进展与新技术应用[J].农产品加工:创新版,2011(3):51-58.
[25]Boem Jun Lee,Deloy G Hendrick,Daren P Cornforth.Effect of sodium phytate,sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef[J].Meat Science,1998,50(3):273-283.
[26]孔晓玲,蒋德云,韦山,等.关于肌肉嫩度评价方法的比较研究[J].农业工程学报,2003,19(4):216-219.
[27]周亚军,王淑杰,闫琳娜,等.重组鹿肉制品的加工特性[J].农业工程报,2008,24(9):268-275.
[28]祁智男.新型重组鹿肉制品的重组特性研究[D].长春:吉林大学,2007.
[29]Wiklunde,Stevenson-barry J M,DuncanS J,et al.Electrical stimulation of red deer(Cervus elaphus)carcasses-effect on rate of pH-dedine,meat tenderness,colour stability and waterholding capacity[J].Meat Science,2001,59(2):211-220.
[30]Bekhitb A E D,Farouka M M,Cassidya L,et al.Effects of rigor temperature and electrical stimulation on venison quality[J].Meat Science,2007,75(4):564-574.
[31]TesanoviC D,Kalenjuk B,TesanoviC D,et al.Changes of biochemical and sensory characteristics in the musculus longissimus dorsi of the fallow deer in the early phase post-mortem and during maturation[J].African Journal of Biotechnology,2011,55(10):11 668-11 675.
[32]Quaresma M A G Trigo-rodrigues I,Alves S P,et al.Nutritional evaluation of the lipid fraction of Iberian red deer(Cervus elaphus hispanicus)tenderloin[J].Meat Science,2012,92(4):519-524.
[33]Anonymous,Anonymous,Fallow deer,Forestry Commission,UK(2011)access date:February 2011.
[34]E.Wiklund,P.Dobbie,A.Stuart,Seasonal variation in red deer(Cervus elaphus)venison(M.longissimus dorsi)drip loss,calpain activity,colour and tenderness,Meat Science,November 2010,86(3):720-727.
[35]L.C.Hoffmana,E.Wiklundb,Game and venison-meat for the modern consumer,Meat Science,September 2006,74(1):197-208.
[36]G.W.Asher,J.A.Archer,J.F.Ward,C.G.Mackintosh,The effect of prepubertal castration of red deer and wapiti-red deer crossbred stags on growth and carcass production,Livestock Science,2011,137(1-3):196-204.
[37]Kim E K,Lee S J,Jeon B T,et al.Purification and characterization of antioxidative peptides from enzymatic hydro-lysates of venison protein[J].Food Chemistry,2009,114(1):1 365-1 370.
[38]Yoshimura A M,Ooya H,Fujimura T,et al.Effects of added grain koji on the physical properties and palatability of sika deer meat product[J].Journal of The Japanese Society for Food Science and Technology;Nippon Shokuhin Kagaku Kaishi,2011,58(11):517-524.
[39]王全凯,张辉,孙振天.新西兰养鹿业考察报告[J].特种经济动植物,2001(1):10.
[40]Kim J J.Production,marketing and consumption of deer and antler in Korea[C]//The 1 st International Symposium on Antler Science and Product Technology,Banff,Canada,2002,8(3):136-140.
[41]季忠梅.鹿肉的营养价值与加工研究进展[J].肉类研究,2013,27(02):32-36.
[42]李和平.新西兰鹿肉业当今形式及其过去和未来5年的战略方针经济动物[J].特种经济动植物.2009.10.5.
[43]赵贵香.鹿产业发展战略研究及市场研究[J].中国鹿业进展,2011,58-60.
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